Fresh Cherry Cobbler

3 Reviews
ADD YOUR REVIEW
Randy Mayor; Cindy Barr
Yield
8 servings
By Elizabeth Taliaferro
June 2004
RECIPE BY Cooking Light

Ingredients

  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • 1 large egg white, lightly beaten
  • 1 tablespoon sugar
  • 4 cups pitted fresh cherries (about 1 3/4 pounds)
  • 1 cup sugar
  • 3 tablespoons uncooked quick-cooking tapioca
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • 2 tablespoons chilled butter, cut into small pieces

Nutritional Information

  • Calories 312
  • Caloriesfromfat 30%
  • Fat 10.4g
  • Satfat 4.9g
  • Monofat 1g
  • Polyfat 0.3g
  • Protein 2.3g
  • Carbohydrate 54g
  • Fiber 1.7g
  • Cholesterol 13mg
  • Iron 0.3mg
  • Sodium 171mg
  • Calcium 12mg

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Cut dough into 8 (9 x 1-inch) strips. Arrange dough strips in a lattice design on a baking sheet coated with cooking spray. Brush dough with egg white, and sprinkle evenly with 1 tablespoon sugar. Bake at 375° for 15 minutes or until crust is golden brown. Cool on pan, on a wire rack, 10 minutes. Carefully lift crust using 2 spatulas; cool completely on a wire rack.

Step 3

Combine cherries, 1 cup sugar, tapioca, juice, and salt. Let stand 15 minutes. Spoon the cherry mixture into an 8-inch baking dish coated with cooking spray. Top with butter. Bake at 375° for 40 minutes or until hot and bubbly. Place crust on top of cherry mixture.

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Ratings & Reviews

jmeleeS's Review

SweetPea90
June 03, 2013
Disaster! I'm a fairly seasoned baker and have made several pies and cobblers from C.L. all with great results. This one, was such a waste of great ingredients (almost a whole bag of fresh cherries and those aren't cheap!). The tapioca base (highly unusual) left a strange texture (grainy / chewy) and did not "gel" the cherry filling; by the end of the 40 minutes in the oven, I just had sickly sweet (yes, too much sugar) soup "filling." I cooked in total for about an hr, and then hoped for the best for it to gel as it cooled. When I placed my lattice crust on the cobbler, it wasn't supported enough in the middle and just crumbled apart when I tried to serve so I was left with an ugly, soupy mess of a dessert with floating pie crust that was way too sweet and lost all the beauty of the great fresh cherries I had. Skip this recipe or be prepared for extreme disappointment in the final results!!!

SweetPea90's Review

jmeleeS
August 14, 2012
N/A

stacyj9's Review

stacyj9
June 12, 2012
Easier than pie and just as tasty. One crust reduces the fat. But why pre-bake the lattice crust? That's too fussy and prone to breakage. I always just trim and lay it on top of the filling with a sprinkling of turbinado sugar. It bakes just as it would on a double-crust pie. I use this recipe every time cherries are in season.